INSPECTION REPORT Health Protection ABAI-B65QMY

PREMISES NAME King Mahal Restaurant		Tel: (604) 222-2253 Fax: (604) 676-8566
PREMISES ADDRESS 4051 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE November 2, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Keshav Dutt		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted container of uncovered crispy bread strips/chips intended for public consumption on the ledge of the window by the cookline. Corrective Action(s): Do not store open food overnight as it can get contaminated. Ensure all foods are properly covered. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: See violation code 209 re: crispy bread strips/chips. Also noted a container of burnt deep fried sweet dough desserts that were intended to be discarded stored on the counter. Corrective Action(s): Ensure no open foods are left out over night. Keep them in pest proof containers or discard them. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

All hand wash stations (food prep area x2, warewashing sinks and washrooms) were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, 2 upright 2 door, prep cooler...etc) Two chest freezers -21C and -22C No hot holding available at time of inspection. Buffet is no longer provided - equipment not on site. All foods are cooked/reheated per order. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Reviewed proper cooling procedures at time of inspection - no concerns. Ensure hot foods are cooled from 60C to 20C in 2 hrs or less (using ice bath, shallow prechilled containers...etc to facilitate cooling at room temperature) then transferred to the cooler unit to cool from 60C to 4C in 4 hrs or less. Wiping cloths stored in 100ppm chlorine sanitizer solution General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. High temperature dish washer achieved 71C (with thermolabel). ** Operator to recertify expired foodsafe training within 1 week and submit proof of completion to the undersigned via email**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-B65QMY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment